At a glance…

  • Learn authentic Niçoise cuisine with local chefs and farmers
  • Each workshop has a different theme based on the season
  • Workshops are in French with English translation available
  • Savor your dishes with salad and local wine

Niçoise Cuisine Workshops

We are excited to present our monthly Niçoise cuisine workshops with local farmers and cooks! Each workshop will focus on a different theme, using products supplied by our favorite producers from the Cours Saleya or Libération markets.

You will learn recipes such as ratatouille, farcis (stuffed vegetables), socca, fresh pasta and stuffed cabbage leaves with the expert help of Niçoise home cooks and professional chefs.  The instruction is in French, but Rosa will be on hand to translate for those who need it.

Fresh Niçoise pasta

Sunday November 26 2017
9:30-1.30pm

Marco Tofanelli sells his gorgeous vegetables on boulevard Joseph Garnier at Liberation market on Saturdays. One day he told me how much enjoys making Niçois ravioli and pasta, so I invited him to come and share his skills with others!

In this workshop you will learn what makes the local pasta specialties different from their Italian counterparts, and which sauces to match with them. Of course, you will get some hands-on practice as well.

Stuffed winter vegetables

Saturday December 16 2017
9:30-1.30pm

One of the Old Town’s best cooks, Hélène Albou opened her own restaurant, Le Papayou (now run by her daughter and son-in-law) before sharing her deep knowledge of cuisine niçoise as a private cooking instructor. She has a contagious passion for local dishes and for quality ingredients.

Hélène will teach you to make choux farcis, a traditional winter dish that is full of flavor, and other stuffed vegetables using seasonal ingredients.

Numbers

  • Maximum 8 people

French version